• What is a fraction of palm oil used for?
  • The various fraction of palm oil allows it to be used in different types of food products such as margarine, frying oil, and cocoa butter substitute. In fractionation, proper control of the fractionation conditions is important to produce the fractions with desirable stearin and olein quality.
  • Is palm olein good for frying?
  • Matthaus (2007) reported that palm olein was comparable with high oleic vegetable oils and hydrogenated sunflower and cottonseed oils in terms of oxidative stability during frying. Palm oil is resistant to oxidation, polymerization and foaming. Palm oil does not produce any gummy or sticky residues in the fryer.
  • What is fractional crystallization of palm oil?
  • Moreover, the fractionation of palm oil has become quite common in the food industry when compared to other culinary oils and fats. Fractional crystallization, which has been recently regarded as an alternative to hydrogenization and interesterification methods, has become more popular in edible oil technology, even though it is an ancient method.
  • What is a multi step dry fractionation of palm olein?
  • Multi-step dry fractionation of palm oil: the solid route, the Hard Palm Mid Fraction (HPMF) route, and the liquid route. Palm olein has become a cheap primary commodity because it is formed in high proportions in one single step.
  • What are the products of statolizer fractionation of palm kernel oil?
  • Consequently, the two steps Statolizer fractionation of palm kernel oil results in the following three products: a palm kernel stearin IV ¡«4 (for direct use as CBS), a palm kernel stearin IV ¡«7 (for use as CBS after full hydrogenation), and a palm kernel olein IV ¡«27.
  • Why is palm oil a fractionated oil?
  • It involves the separation of low and high melting triacylglycerol under controlled cooling conditions into olein and stearin fractions with distinct chemical and physical properties. Amongst the other vegetable oils, palm oil is one of the most fractionated oils in the past few decades mainly attributed to its semisolid properties.